If using a WiFIRE ®-enabled grill, turn on Super Smoke mode. While the meat smokes, mix all ingredients for the herbed compound butter in a small bowl. When ready to cook, set your Traeger to 225. (The time will vary based on the size and thickness of the steak). Step 5 Slice on a bias against the grain, sprinkle with flaky salt and more pepper. Place the steak directly on the hot grill grates and smoke at 250F until the internal temperature reaches 115 degrees F and then remove the steak from the smoker.Step 4 Transfer steak onto a cutting board and let rest about 10 minutes to lock in the juices.If the steak has any excess fat around the sides, use tongs to hold up the steak on its side and render out the fat. Make sure that the rosemary and garlic are submerged in the butter this will help their flavors meld together. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet.
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